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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I always want to find a way to cook chicken...this alway a good way to cook it..stuff them with any thing that you like.. Best with wild rice. Ingredients:
1 can (14-1/2 oz.) diced tomatoes, undrained |
1-1/4 cups shredded low-moisture part-skim mozzarella cheese, divided |
1/4 cup chopped fresh basil |
1 pkg. (6 oz.) stove top stuffing mix |
8 small boneless skinless chicken breast halves (2 lb.) |
1/3 cup roasted red pepper italian with parmesan dressing |
Directions:
1. PREHEAT oven to 350°F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
2. PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
3. BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170°F) and cheese is melt
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